Thursday, February 7, 2013

One of my favourite cafés in Toronto called La Bohème http://labohemecafe.ca/ sells wrapped Pâte de Fruit de Provence. These
melt-in-your-mouth, European-style, sugar-coated fruit confections (I really
don’t want to call them jellies, because to me the word conjures up gummy or
hard jujube-type candies) are soft, delicious bars of concentrated fruit. And
they are my husband’s favourite.

My second inspiration came from the very
beautiful book Chocolates and Confections (at home with The Culinary Institute
of America) by Peter P. Greweling, which gave me the confidence to tackle my
first attempt at simple candy making. (Btw, if you already make jams and jellies at
home, it should be even less daunting to make a slab of this sweet). The third
facilitator was a candy thermometer that went on sale at Whole Foods for $2.99.
I took that as a sign that I had to make it for Marcin. And I’m so happy and proud that I
did! My frozen mixed berries from summer turned into dark beauties with a
divine texture. If you heart fruit and want to make something different, these are quite special. Happy Valentine's Day, my love.

Oil, butter or spray with non-stick cooking spray a 9 x 13
baking pan and line well with plastic wrap, making sure to flatten it to
minimize bubbles and wrinkles, especially in the corners of the pan. Do not let
excess plastic drape over the pan, but allow it to stay on the inside edge. Set
aside.

Cook down frozen fruit in a large saucepan on med. heat,
just until its juices are flowing and no ice can be seen. Slightly cool
and transfer to a blender, which is then puréed to medium-fine (take care when blending and make sure to slightly vent the lid so steam can escape).

Put fruit purée and sugar in the same saucepan, which is
now on med. high heat. You must stir constantly (to also prevent the bottom of
the saucepan from scorching) and cook the purée until the temperature reaches
238°F (the bowl you used for sugar can be where you put the candy thermometer in
once the temperature reaches 238°F, or else you will end up putting the
thermometer on the counter, when you have to rush to get the boiled purée in its pan).

Once it reaches 238°F, quickly add the pectin and return the mixture to a boil while stirring, for 1 minute.

Stir in lemon juice and take pan off heat (and don't forget to turn off heat).

Use small cookie cutters or cut into desired pieces and roll each piece in
sugar. It is best presented the same day it's made. Extras you can store in an airtight container, between layers of plastic wrap or parchment, in a cool, dry place, but keep in mind the sugars will dissolve. The rest of the batch you can keep all to yourself, or share with those who don't mind sticky, yummy, coloured fingers.